Seafood Boil Dip
-
Prep
20 min. -
Cook
min. -
Serves
6 to 10
| Quantity | Ingredient |
|---|---|
| 3 pkg | cream cheese, softened (8 oz) |
| 1 cup | Duke’s Mayonnaise |
| ½ cup | Velveeta cheese |
| ½ cup | corn |
| 2 tsp | liquid boil |
| ½ tsp | seafood boil seasoning |
| 1 Tbsp | The Original Louisiana Brand Hot Sauce |
| ½ tsp | Better Than Bouillon Seasoned Lobster Base |
| 1 Tbsp | paprika |
| 2 Tbsp | freeze-dried chives |
| 1 Tbsp | dried parsley |
| 1 cup | shrimp, cooked and chopped |
| ½ cup | surimi krab |
| ½ lb | crawfish tails |
In a KitchenAid mixing bowl, combine cream cheese and Velveeta cheese. Place the paddle attachment on the mixer and whip the two cheeses until well-incorporated. Use a rubber spatula to occasionally clean the sides of the bowl until well-mixed.
Add mayonnaise and blend on medium speed.
Combine liquid boil, seafood boil seasoning, hot sauce, lobster base and paprika to the mixing bowl and mix thoroughly.
Remove the bowl from the mixer and add corn, shrimp, surimi, crawfish tails, chives and parsley. Gently fold all ingredients into the bowl and mix. Remove the mixture from the bowl and place it in a serving dish. Store the mixture in the refrigerator before serving. (For the best result, prepare the mixture a few hours before serving or even the day before.)
